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1/3 cup olive oil
3lb stewing veal (shoulder or shank), cubed
1/2 cup chopped onion
19-oz can tomatoes
2 tsp salt
1/2 tsp sugar
1/4 tsp pepper
1/2 tsp dried leaf basil
1/2 tsp paprika
2 tbsp flour
3 cups chicken stock or 3 chicken bouillon
cubes dissolved in 3 cups boiling water
1 cup dry white table wine
16 small onions or 8 medium onions cut in
half
8 medium carrots
1/2lb whole fresh mushrooms
12 oz frozen peas |
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Method :
Heat oil in
large heavy saucepan or Dutch oven. Add veal and cook over high heat
until lightly browned. Add chopped onion, tomatoes, salt, sugar, pepper,
basil and paprika. Add flour to 1/2 cup cold chicken stock and blend
until smooth. Add remaining chicken stock and wine to veal mixture.
Bring to a boil. Sift in flour and chicken stock mixture gradually. Turn
down heat, cover and simmer 45 minutes or until meat is beginning to get
tender. Add onions and simmer 15 minutes. Cut carrots into 1-inch
(2.5cm) pieces diagonally. Add to stew and continue simmering 15 minutes
more. Add mushrooms and simmer 10 minutes or until meat is fork-tender.
Add peas and simmer 5 minutes. Serve immediately.
Serves 6-8
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